Generous and complex on all fronts: The nose is rich with marzipan, sweet oranges, milk chocolate, pistachio ice cream, and shortbread, while the palate leans more toward savory flavors of toasted nuts, dark chocolate, leathery oak, and a bit of tobacco. But it retains the rich sweetness of its namesake, with marmalade, figs, and warming ginger and nutmeg. Like the best desserts, the lengthy finish leaves one wanting more—and with so much to unpack here, that’s a wonderful thing.

Reviewed by: Susannah Skiver Barton (Winter 2020)

Peanut lovers, pour yourself a glass of this: It’s multi-dimensional where legumes are concerned. Peanut shells, spiced peanuts, dry-roasted peanuts—they’re all here, interspersed with fresh mint, cinnamon, iced tea, and tobacco barn. There are tingly spices—black pepper and dried chiles—on the palate, along with black tea and peppermint. The mouthwatering finish is generously oaky, with persistent spice and nuts.

Reviewed by: Susannah Skiver Barton (Winter 2020)

A whisky with amazing natural colors and the aromas turned up to 11; polished red apples, mixed peels, currant, clove, peppercorn, and crinkly dried red chiles. Sweet raspberry fudge initially, then the mouth-drawing high alcohol bites, sending it spiraling through clove, plum skins, baked fruit crumble, cookies, charred oak, nutty toffee, black cherry, and coffee grounds. Some single cask whisky can be a rollercoaster: this is the whole theme park! (282 bottles)—

Reviewed by: Jonny McCormick (Winter 2020)

This second batch was sherry matured before a 27–month sakura cask finish; it’s intricate and contemplative. Cherry lozenge, caramelized sugar, black currant, strawberries with cream on puff pastry, rose petal, vanilla icing, apricot, coriander seed, and white pepper, though the aromas can be quite fleeting. The palate glides through gentle honey, strawberry, tingling spices, caramel, stone fruit, light cherry, and hints of red apple. Utterly charming: the Hello Kitty of whiskies. (1,062 bottles)

Reviewed by: Jonny McCormick (Winter 2020)

Glenmorangie has been growing its own barley for years, but this U.S. exclusive marks the first release produced entirely from its estate-grown grain. Honeysuckle and jasmine waft over lemon curd and shortbread on the nose, while bright aromas of blueberry and lime stand out. The palate is malty and full: shortbread with tumbling fresh blueberries, toasted almonds, and gingery spice. It’s silky, rounded, and seamless into the finish, and beautifully transformed by a drop of water. Number 13 in the 2020 Top 20

Reviewed by: Susannah Skiver Barton (Winter 2020)

This commendable Irish peated malt has a nose of apple, clove, bonfire smoke, pepper, thick butterscotch sauce, panna cotta, and sweet floral notes. The smoke settles down to a glowing log fire, with a fine layer of spice and a twist of citrus peel oils. Sauternes influence cultivates an exemplary combination of sweetness and spice, yielding a mouth-drenching combination of red apple, tangy orange marmalade, peppery spices, and brown sugar. (6,000 bottles for U.S.)

Reviewed by: Jonny McCormick (Winter 2020)

The much-beloved Peat Monster was recently given a new recipe designed to create greater depth and elegance. The peat influence, while still omnipresent, is now more subtle. On the nose it’s gentle and fragrant, wafting over candied citrus, lemon-frosted cake, and raspberry, along with classic peated undertones of charcoal and iodine. The palate is creamy in texture, with pleasant notes of brine, seashells, ashiness, and a floral peat influence that swirls gently around rich vanilla, tropical hints of lime, smoked meats, and generous spice. The finish offers bitter chocolate, lemon hard candy, and a bang of spice and smoke. Number 9 in the 2020 Top 20

Reviewed by: David Fleming (Winter 2020)

The second in Maker’s wood finishing series benefits from the addition of virgin toasted American oak (PR5) and virgin French oak (SE4) staves. The nose is chewy and sweet with caramel, manuka honey, milk chocolate, and wintergreen. The wood influence is right out in front, with plenty of toasty oak and cedar pencil sprinkled with sweet vanilla and caramelized sugars. The lively palate serves up candied nuts and heaps of taffy-like vanilla sweetness, coupled with some mature varnish.

Reviewed by: Jeffery Lindenmuth (Winter 2020)

This rye, finished in virgin Spanish oak and Brazilian teakwood barrels, has a delicious nose, full of vanilla extract, fresh-baked dough, cinnamon, and nougat. It’s consistent on the palate, balancing the sweetness of marshmallow and vanilla frosting with licorice tea, mint, and toasted oak. More toasted oak, cinnamon, and brown sugar on the finish, tinged with bitter black tea. Collectibles

Reviewed by: Susannah Skiver Barton (Winter 2020)

Among this year’s strong field of new single pot still releases, Kilbeggan bottled a gem of an Irish whiskey that sparkled brighter than them all. The already historic whiskey style achieves a powerful air of authenticity. First it’s distilled in the oldest working pot still in Ireland, and the 19th-century Locke family recipe incorporates 2.5% oats, a common addition at the time. Melon, candied peel, nutmeg, cinnamon, and honeysuckle aromas cascade into a palate made especially lush and creamy from the oats, with citrus peel, apricot, and roasted hazelnut flavors leading to a mellow, rounded finish, adeptly exhibiting a crisp articulation of pot still spiciness throughout. Number 8 in the 2020 Top 20

Reviewed by: Jonny McCormick (Winter 2020)

Perfumed on the nose, with fresh-cut flowers, canned peaches in syrup, butterscotch, and white chocolate. More canned peaches, orange peel, apple crumble, hazelnuts, and heather honey on the palate. The finish is long and peppery. Remarkably vibrant for its age. (363 bottles, 38 for U.S.)

Reviewed by: Gavin Smith (Winter 2020)

Gentle aromatic peat smoke, straw, ruddy red apples, and soft sponge puddings. There’s a dry spicy edge to the peat smoke that makes it really quite exquisite. Apples browning in sugar, iced chocolate cake, and luxuriously creamy, it becomes oily with a lengthy phase of active spicy pepper, oak, and smoke, though the creaminess returns if you give it long enough. A smoky aftertaste, with malt and cocoa powder.

Reviewed by: Jonny McCormick (Winter 2020)

This veteran rye never managed to ascend from the bottom shelf. Perhaps a new generation of enthusiasts couldn’t get behind the staid name, or found the price too low to believe. But having persevered for over two centuries, Old Overholt’s time has come. This new version (indicated by its red cap) eliminates chill-filtering, resulting in greater flavor and depth. Aromas of Christmas spice cake, cinnamon, apple, and toasted grain lead to a mouthful of berry fruit, with seductive allspice, cacao, and walnut notes. What’s old is new again! Number 12 in the 2020 Top 20

Reviewed by: Jeffery Lindenmuth (Winter 2020)

Remarkably easy drinking considering its hyper-charged proof, with an equally pronounced profile of balanced sweetness. The nose exudes caramel sauce, blackberry compote, cherry, maple syrup, semi-sweet chocolate, and vanillin, with earthy notes of warehouse floor and barrel char. The palate offers chocolate mousse, rice pudding, and cooked figs, leading to a long finish of cooked plums, dark berry tart, and chocolate-covered marshmallows. Rich, viscous, and loaded with balanced sweet flavors

Reviewed by: David Fleming (Winter 2020)

A limited-edition release of Boxergrail, Rabbit Hole’s 95% rye, aged 6 years and bottled at barrel proof. Powdered sugar, glazed donuts, candied nuts, cherry, blackberry, and vanilla custard punctuate the nose. A rich, spiced palate offers notes of grape jelly and allspice, while water unlocks semi-sweet chocolate, licorice, honey-coated almonds, and toasted oak. A long finish anchored by balanced oak offers raspberry tart, baking spice, maple syrup, and tiramisu.

Reviewed by: David Fleming (Winter 2020)

Sweet woodsmoke, peat embers, Jaffa oranges, new leather, sea salt, and cigarette smoke on the nose. Orange carries over onto the robust palate, with quite pronounced smokiness, black pepper, and dark chocolate. Long and peppery in the finish, with lingering smoke and brine.

Reviewed by: Gavin Smith (Winter 2020)

Grape Kool-Aid, cherry cola, blueberries, tea leaf, walnuts, ginger, and polished oak lead the nose and carry into the chewy, full palate. This whiskey shows its maturity with well-integrated spice, semi-sweet chocolate, Concord grape jelly, and roasted nuts, all in sync with undulating oak. Warmth builds into the finish as cooked dark fruits and dark chocolate melt slowly away to reveal black pepper and ginger on a bed of polished oak.

Reviewed by: Susannah Skiver Barton (Winter 2020)

Oak-forward and earthy, the nose is dominated by dark cigar wrapper, leather, grain bin, and dry autumn leaves, with overripe peaches and plenty of toasted pecan and walnut lurking just beneath. The palate is full-bodied and chewy, yet displays the softness you’d expect from such a well-aged wheater, as the flavor marries alluring caramel-and-maple sweetness with mixed nuts to achieve perfect balance.

Reviewed by: Jeffery Lindenmuth (Winter 2020)